WEEKDAYS 1e|12c|p

Pan-Roasted Chicken with Asparagus Milanese

Mario Batali
|
Servings: 4
|
easy
|
15 to 30 min
Part 1 of 3

Crispy grilled chicken with tasty grilled asparagus topped with a fried egg and all on your plate in under 25 minutes?!?! Impossible you say? Not so with Mario's amazing recipe!


  • Ingredients
  • step-by-step directions
Ingredients
Pan-Roasted Chicken with Asparagus Milanese
  • 4 tablespoons extra-virgin olive oil (divided)
  • 1 stick unsalted butter (plus 2 tablespoons)
  • 2 tablespoons tarragon (finely chopped)
  • 1 3-4 pound chicken (cut into 8 pieces)
  • 1 pound Yukon gold potatoes (1/4" slices)
  • 1 bunch asparagus (woody ends removed)
  • 4 eggs
  • 1 lemon
  • 1 block Parmigiano-Reggiano (to serve)
  • Kosher salt and freshly ground black pepper to taste
Directions
  • Preheat oven to 400 degrees F.
  • Melt the butter. Add the tarragon and 2 teaspoons of salt. Stir to combine. Brush the herb-butter all over the chicken.
  • Heat 2 tablespoons of oil in a large oven proof sauté pan over medium-high heat.
  • Season the chicken pieces with salt and pepper.  Sear the chicken in the pan, skin-side-down until brown and crispy, about 4 minutes.  Flip the chicken and allow to brown on the other side. Remove the chicken from the pan and set aside. Add the potatoes to the pan, season with salt and pepper. Place the browned chicken on top of the potatoes. Place the pan in the oven.  Bake for 15-20 minutes, or until the internal temperature reads 160°F.
  • Meanwhile, drizzle asparagus with olive oil. Place on the preheated grill and season with salt and pepper. Cook for about 3-5 minutes, turning occasionally until lightly charred. Remove to a platter.
  • In a nonstick skillet over medium heat, add 2 tablespoons of butter and gently fry the eggs until just set, about 2 to 4 minutes. Season yolks with salt and coarsely ground black pepper. Grate the lemon zest and squeeze the juice over the asparagus. Drizzle with a little extra-virgin olive oil.
  • To serve, divide the asparagus among the plates, and top with an egg. Using a vegetable peeler, shave Parmigiano-Reggiano on each serving. Serve the chicken alongside the asparagus Milanese. Finish with lemon juice and zest.

    Tips
    - Alternatively, make a compound butter by stirring to combine softened butter and herbs. Then, use your fingers to carefully separate the skin away from the meat of the breast pieces. Rub some of the herb butter underneath the skin of the breast pieces.
    - Make onion rings and use as a mold to fry the egg inside. Serve the egg and onion ring on top of the asparagus.

Comments

rate this recipe
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

Latest Recipes